Lemon Herb Shrimp Skewers
Juicy, char-grilled shrimp threaded onto skewers and brushed with a bright, garlicky lemon-herb marinade. Ready in under 30 minutes, these skewers are the perfect quick dinner for warm evenings, pairing beautifully with a fresh salad or grilled vegetables.
For 4 servings
- prep
Soak the bamboo skewers.
Place 8 bamboo skewers in a shallow dish with water. Soak for at least 30 minutes to prevent burning on the grill.
- mix
Make the lemon-herb marinade.
1.In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, and 4 minced garlic cloves.2.Stir in 2 tbsp chopped parsley, 1 tsp dried oregano, a pinch of smoked paprika, 0.5 tsp salt, and a pinch of black pepper.3.Mix until the marinade is well combined. - mix · ~15 min
Coat the shrimp in marinade.
1.Add the 680g of peeled, deveined shrimp to the bowl with the marinade.2.Toss gently until every shrimp is evenly coated.3.Cover and let it sit at room temperature for 15 minutes while the grill heats up.TIPDon't marinate for more than 30 minutes. The lemon juice will start to cook the shrimp, making them mushy. - prep
Thread the shrimp onto skewers.
Thread 4 to 5 shrimp onto each soaked bamboo skewer, piercing each shrimp through the tail and head end so they form a gentle 'C' shape. Leave a little space between each piece for even cooking.
- grill · ~5 min
Preheat the grill or grill pan.
Heat a grill pan or outdoor grill over medium-high heat. The grate should be hot enough that you can hold your hand a few inches above it for only 2 to 3 seconds.
TIPA hot grill prevents the shrimp from sticking. Lightly oil the grates just before adding the skewers. - grill · ~8 min
Grill the shrimp skewers.
1.Place the shrimp skewers on the hot grill in a single layer.2.Cook for 3 to 4 minutes on the first side, until the shrimp turn pink and opaque on the bottom half.3.Use tongs to carefully flip each skewer and grill for another 3 to 4 minutes.4.The shrimp are done when they are fully pink, opaque throughout, and have light char marks at the edges.TIPShrimp cook fast. The moment they turn from translucent blue-grey to opaque pink and curl slightly, pull them off the grill. A tight curl means they're overcooked. - serve
Serve immediately with lemon wedges.
Transfer the skewers to a serving platter. Squeeze fresh lemon wedges over the hot shrimp and serve at once.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak bamboo skewers for at least 30 minutes to prevent them from burning on the grill.
- 2Don't marinate shrimp longer than 30 minutes; the acid in lemon juice can make them mushy.
- 3Thread shrimp in a gentle 'C' shape, piercing through tail and head, for even cooking and easy flipping.
- 4Grill over medium-high heat — a hot grate gives you those nice char marks and prevents sticking.
- 5Shrimp are done when they turn opaque pink and just begin to curl; a tight 'O' shape means they're overcooked.
- 6Lightly oil the grill grates just before adding skewers for an extra non-stick guarantee.
- 7Let the shrimp rest at room temperature for 15 minutes while the grill heats up for more even cooking.
Adapt it for your goals.
Spicy
Add 1/2 tsp red pepper flakes or a minced Thai chili to the marinade. Great for those who love a kick of heat with their grilled shrimp.
herb swapHerb swap
Replace parsley with fresh cilantro or basil for a different herbal profile. Works well if serving alongside a mango or avocado salad.
garlic butter versionGarlic butter version
Swap the olive oil for melted butter in the marinade. Brush extra garlic butter on the skewers during the last minute of grilling for a richer, more indulgent flavor.
high proteinHigh-protein
Add large chunks of bell pepper, red onion, and zucchini between shrimp to increase veggie intake without adding many calories.
Why this is on our healthy list.
Lean Protein Source
Shrimp is naturally low in fat and high in protein, making this dish an excellent choice for muscle repair and satiety.
Rich in Selenium and B12
Shrimp provides selenium, an antioxidant mineral, and vitamin B12, which supports nerve function and energy metabolism.
Heart-Healthy Fats
Olive oil contributes monounsaturated fats that may support cardiovascular health when used as part of a balanced diet.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight or under cold running water, then pat very dry with paper towels before marinating to ensure the best texture.
